Light, fluffy egg muffins with asparagus, peas, spinach and feta — great for breakfast, snacks or make-ahead meals.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk (or dairy-free alternative)
03 - 1/2 cup crumbled feta cheese
04 - 1/4 cup grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup asparagus, trimmed and cut into 1/2-inch pieces
07 - 1/2 cup peas (fresh or frozen)
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/4 cup scallions, thinly sliced
10 - 1/4 cup red bell pepper, finely diced
→ Herbs & Seasonings
11 - 2 tablespoons fresh dill, finely chopped
12 - 2 tablespoons fresh parsley, finely chopped
13 - 1 tablespoon olive oil
# How-To:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat, add asparagus and diced red bell pepper and sauté 2–3 minutes until just tender.
03 - Stir in peas and spinach and cook about 1 minute until spinach wilts; transfer the vegetable mixture to a bowl to cool slightly.
04 - In a large bowl whisk together eggs, milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, salt, and pepper until smooth and homogenous.
05 - Gently fold the cooled sautéed vegetables and scallions into the egg mixture, then divide evenly among the 12 muffin cups, filling each about three-quarters full.
06 - Bake in the preheated oven 18–22 minutes, or until the centers are set and tops are lightly golden; a knife inserted in the center should come out clean.
07 - Let muffins cool in the pan 5 minutes, run a knife around the edges and remove. Serve warm or at room temperature; refrigerate leftovers in an airtight container.
